Lamb shanks may not be as glamorous as boneless butterflied leg of lamb but they braise beautifully in the slow cooker.
- Portion size 6 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodSprinkle lamb with salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; brown lamb. Transfer to slow cooker.
Drain fat from pan; add remaining oil. Cook onion, carrot, fennel, garlic, thyme and fennel seeds over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Add wine and broth to Dutch oven; bring to boil, scraping up browned bits. Stir into slow cooker along with beans and tomatoes.
Cover and cook on low until lamb separates easily from bone, about 6 hours. Transfer lamb to platter; cover and keep warm.
Skim off fat in slow cooker. Stir in parsley. Spoon bean mixture into shallow bowls; top with lamb.
Nutritional facts Per serving: about
- Sodium 1030 mg
- Protein 58 g
- Calories 649.0
- Total fat 28 g
- Cholesterol 150 mg
- Saturated fat 9 g
- Total carbohydrate 40 g
- Iron 53.0
- Folate 55.0
- Calcium 11.0
- Vitamin A 52.0
- Vitamin C 28.0